Avarekalu (Machekotte), a kind of bean, is one of my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty (which is during winter in Bangalore).
Amma had learnt this from one of her friends long back and she would make it during the Avarekalu season. I had a vague idea about the recipe, but just to confirm, I called Amma and got it again. I made it for lunch today and we loved it!
For the Masala (to be ground to a fine paste):
- Onions – 2 nos (medium sized, cubed into 1″ pieces)
- Green Chillies – 4 nos (you could even use red chillies if you like the pulao to be brownish red in colour when done)
- Coriander/Cilantro – a sprig
- Garlic – 3-4 pods
- Ginger – 1″ long piece
- Cinnamon – 1 stick
- Marathi Moggu – 2 nos
- Grated Coconut – 1/2 cup
For the Pulao:
- Avarekalu – 2 cups (cooked, with salt)
- Pulav spices (cinnamon, clove, marathi moggu, anananas flower (star anise) , elaichi, bade elaichi, bay leaves) – 2 nos each
- Garam Masala – 1/2 tsp
- Basmathi Rice – 2 cups (washed and drained of all water)
- Ghee – 2 tbsps
- Olive Oil – 1 tbsp
- Salt – to taste
- Water – 4 cups
(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)
- Grind all the ingredients for the masala together in a mixer with as less water as possible. Keep aside.
- Heat 1 tbsp ghee and 1 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices. Once you get the aroma of the spices, add the ground masala and fry for 10 minutes.
- Add the cooked avarekalu, garam masala powder and salt.
- Mix well and fry for another 5 minutes.
- In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
- Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
- Now add 4 cups of water (use the same cup that you used to measure the rice)
- Cover the rice cooker and cook till it is done.
- Serve hot with some refreshing tomato-onion raitha.